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Publix Aprons Recipes

Chinese Eggplant Stir-Fry With Vegetable Brown Rice

Total Time - 20 minutes / Makes 4 Servings

Cooking Sequence

  • Prepare rice through step 2: 5 minutes
  • Prepare eggplant through step 2
  • continue rice through step 3: 5 minutes
  • Complete eggplant; complete rice; serve: 10 minutes

  • Chinese Eggplant Stir-Fry With Vegetable Brown Rice

    Chinese Eggplant Stir-Fry

    1 medium eggplant (to equal 5 cups)
    salt and pepper, to taste
    2 tablespoons sesame oil
    1/2 cup dry-roasted peanuts
    1 (14-ounce) can chop suey vegetables (drained)
    3 tablespoons diced pimientos (undrained)
    1/2 cup hoisin sauce
    2 teaspoons chili bean sauce
    1 tablespoon creamy peanut butter

    1. Wash eggplant and cut ends off. Quarter lengthwise and cut into half-inch pieces. (Discard any dark green areas.) Season with salt and pepper.
    2. Preheat wok on high for 2-3 minutes.
    3. Place oil, peanuts and eggplant in wok. (Pan should sizzle.) Stir, cover and sauté 4 minutes, stirring frequently.
    4. Add vegetables and pimientos to eggplant and sauté 2 minutes, stirring frequently.
    5. Place in 2-cup measuring cup: hoisin sauce, chili bean sauce and peanut butter. Stir together and add to eggplant. Sauté 2 minutes. Serve.
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    Vegetable Brown Rice

    1 (14-ounce) can vegetable broth
    1 tablespoon soy sauce
    1/4 teaspoon five spices powder
    1 tablespoon vegetarian butter
    1 (8-ounce) can sliced water chestnuts (drained)
    2 cups instant brown rice

    1. Place in medium saucepan: broth, soy sauce, five spices powder and butter.
    2. Cover, place on high heat and bring to boil.
    3. Stir in chestnuts and rice. Cover, reduce heat to low and simmer 8 minutes.
    4. Remove from heat and let stand 5-7 minutes. Serve.
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    Nutritional Information

    Calories 510kcal; Fat 21g; Cholesterol 0mg; Carbohydrate 72g; Fiber 7g; Protein 13g; Sodium 1843mg

    Daily Values: Vitamin A 20%; Vitamin C 35%; Calcium 10%; Iron 17%
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    Shopping List

    Add items to your grocery list by clicking on the Add to My Grocery List next to any item below.

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    Add to your grocery list 1/2 cup hoisin sauce

    Dry Grocery
    Add to your grocery list 2 tsp chili bean sauce
    Add to your grocery list 1 tbsp creamy peanut butter
    Add to your grocery list 3 tbsp diced pimientos
    Add to your grocery list 1/2 cup dry-roasted peanuts
    Add to your grocery list 1/4 tsp five spice powder
    Add to your grocery list 2 cups instant brown rice
    Add to your grocery list 2 tbsp sesame oil
    Add to your grocery list 1 (8-oz) can sliced water chestnuts
    Add to your grocery list 1 tbsp soy sauce
    Add to your grocery list 1 (14-oz) can vegetable broth

    Add to your grocery list 1 (14 1/2-oz) can chop suey vegetables
    Add to your grocery list 1 medium (to equal 5 cups) eggplant
    Add to your grocery list 1 tbsp vegetarian butter

    Suggested Items
    Add to your grocery list chow mein noodles
    Add to your grocery list fresh fruit with yogurt

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    Utensils & Cookware

    • wok with lid or large sauté pan with lid
    • medium saucepan with lid
    • 2-cup measuring cup
    • cooking spoons
    • knife and cutting board
    • measuring utensils
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    Aprons Advice

    For added protein, try adding 8 ounces diced tofu to the vegetables in this recipe.
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    Recipe Version ornt0008